Another Amazing Recipe

I got this recipe from my Food Network Magazine and let me tell you, it is a winner chicken dinner.  They call it Chicken and Rice Casserole.  But it is so much more than that and deserves an appetizing name that I just haven't come up with yet.  What you need to do, is go into your recipe book and throw out every Chicken and Rice Casserole recipe you own because you will never want to make them after you try this.  That's what I did.  Also, it is very important that you use shredded rotisserie chicken and not shredded chicken breasts that you just boiled/baked.  It makes a huge difference.  I usually buy a cooked rotisserie chicken every other week or so and shred it when I get home.  I have enough chicken to use in two or three different dinners that week.  It makes my life easier.  Now lets get started!

 

(Insert your name for this dish here)

 

Ingredients:

2 Tbsp butter

2 cloves garlic, finely chopped

4 green onions, sliced

2 cups fresh broccoli florets

2 cups shredded rotisserie chicken, skin removed

1 cup uncooked white rice

1 plum tomato, chopped

Kosher salt and freshly ground pepper

2 cups low-sodium chicken broth

1/4 cup sour cream

1 cup diced dill havarti cheese (about 4oz)

1/2 cup grated parmesan cheese

 

 

 

Preheat the oven to 425 degrees. Melt the butter in a large OVEN PROOF skillet over medium heat.  (I don't own a skillet large enough for everything to fit so I use a large pot).  Add the garlic and green onions and cook about 2 minutes until soft. 

 Add the broccoli,

 chicken,

 rice,

  tomatoes and 1 tsp salt and pepper to taste.  Then give it a good stir.

 Whisk together the sour cream and chicken broth in a separate bowl and then add to the pot.

 Give it another good stir.

 Add half of the havarti and half of the parmesan.  Give it one last stir and bring to a simmer.

 Cover the pot with a lid or foil and put it in the oven for 20 minutes.

Then tell your hungry son that he is just going to have to be patient because dinner isn't quite ready yet!

After 20 minutes, take the lid off the pot and turn on the broiler.

 Now, you could eat it just like this.

  But if you want to be taken to flavor town, as Guy would say, sprinkle the rest of the cheeses on top and place it under the broiler for about 2 minutes until melted.

 Yum.  The recipe also says to sprinkle some green onion on top after broiling but I have a hard enough time getting my kids to eat mixed up stuff like this without onions staring them in the face.

 Dish it out and serve.  Everyone will enjoy.  Yes, my picky kids eat this...once I pick out the tomatoes.